The Official Pizza Thread - Discuss all pizza here

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Jimjam the zimzam said:
I do not like pepperoni, and I do not like how it has become synonymous with pizza in the US. It's greasy and it doesn't really taste all that good (or have much flavor at all besides being greasy and spicy). I prefer to use some spicy capicolla or soppressata in its place. much less greasy, and imparts more flavor without being too overbearing.
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I've gravitated towards vegetable pizzas over pepperoni or sausage now personally. Before I wouldn't touch a pizza unless it had those.
 
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I enjoy Flammekueche more than pizza even though they are practically the same thing.
 
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Truthkeeper said:
Last night, I tried a new pizza place, one of a statewide chain that just opened in my town. Had what they insisted on calling New York style, despite not being thin-crust and using cup pepperoni. Was very good, considering the slop I usually have to settle for around here, but the crust was weirdly sweet, though not unpleasantly so. Also excellent chicken wings. I appreciate that they have enough faith in how good they are that they give you the option to have the sauce on the side.
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A couple months ago, found out a regional northern Ohio ( but mostly around Cleveland) pizza chain has been expanding and they opened up one in SE Pennsylvania. I kinda miss them, but not enough to drive all the way to Bethlehem.
OrionBalls said:
Little Caesars has fundraising kits, now. Pretty damn good. I miss K-Mart.
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They had that back when I was in preschool and elementary school in the 90s. IDK if they stopped doing it for a while or not, last I remember seeing it was around 3rd grade.
The Last Stand said:
Cold pizza isn't bad in a pinch. Definitely better than microwaving it.
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Usually agree, if you're not in a rush though a toaster oven is the best option.
McKennai said:
Looking at most posted pizzas here I feel kinda weird for making mine with only Mushrooms as topping (no cheese, only tomato base)
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If I have a coupon/code for two topping pizza, my go to is pepperoni and mushroom
 
Flea Man Marbles said:
My biggest complaint was that it was extremely floppy in the middle,
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I don't mean to pick on you specifically, but I feel like Dave Portnoy is the Jamie Oliver of pizza.

When he does his reviews he has weird, specific ideas about how pizza should be. He thinks it should have no "flop." If it has flop, meaning it's not like a matzo pizza, then that's really bad. Cooking it normal is really bad, you should cook it longer until it's "well done" / burnt, probably to emulate coal fire ovens or the new haven style he's obsessed with. Also, adding any type of cheese besides mozarella, like parmesan, is really really bad.

The guy is drugged to his gills on Adderall and whatever other amphetamines/stimulants he's taking. He doesn't even have an appetite, and appears to not really like food. He seems annoyed with the fact he has to eat every day to survive. He's not a foodie.

But still, pizza places take his word like it's gospel.

The one near me, they have all kinds of creations, but you rarely see ones that include parmesan now since he's become popular. To make matters worse, they will often burn your pizza now. Especially young workers there who probably watch Portnoy on tiktok. Sometimes an older person will bring me the pizza, realize it's burnt, and then they'll ask me if I still want it, or if it's too burnt.

I want to tell them to try to not make it well done, but you know they'd probably just undercook it since now a "crisp undercarriage" is the norm, thanks to this idiot.

I'm pretty sure he usually gives low scores to Naples style pizzas because they have flop, aren't burnt, and so on.
 
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New England Greek style with anchovies, broccoli and red onion or beach pizza with a mozzerela and pepperoni.

Damn this thread reminded me I haven't had pizza in like half a year, I'm hungry.
WonderWino said:
My go to pizza has been bacon, black olives, mushrooms, ground beef, feta cheese and smoked oysters since probably the early 90s at this point
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Insane combo but I'm definetly gonna have to try smoked oysters as a topping.
 
WonderWino said:
My go to pizza has been bacon, black olives, mushrooms, ground beef, feta cheese and smoked oysters since probably the early 90s at this point
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A pizza I miss that a place I used to go to had is a super thin crust wood-fired oven pizza with basil pesto, feta, grilled chicken and marinated artichoke hearts.

They had a wood-fired oven at a ridiculous 900 degrees and the pizza got done in barely over a minute with awesome char.
 
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Jinn in the phone said:
New England Greek style with anchovies, broccoli and red onion or beach pizza with a mozzerela and pepperoni.

Damn this thread reminded me I haven't had pizza in like half a year, I'm hungry.

Insane combo but I'm definetly gonna have to try smoked oysters as a topping.
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Its a surprisingly common combo in BC, though not so much outside of the province from what i've seen, and just in case anyone misunderstood - the feta cheese is just crumbled on the same way they do with sausage and such, its not the cheese used for the pizza itself, that would be a disaster. But yeah, its definitely worth trying smoked oysters on pizza. Just make sure you get decent sized good quality canned oysters, not those tiny ones, they get too dry and rubbery when the pizza is in the oven. Also best to dry them off of the oil with a paper towel before putting them on the pizza or they tend to get kind of greasy as they cook. They basically add a smokey richness to the pizza without being fishy as hell or overpowering like anchovies can be
 
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Half the time I mention white pizza to people they don't know what it is. It's definitely the best type though.
 
One place around me had a banging Grandma style pizza, and I just got in to Boardwalk style pies. I wish I could find places that made good Detroit and Chicago style pizzas. Pizzas with Vodka sauce ain't bad, but it kinda sucks when you gotta reheat the slices.
 
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Ruined by the Rain said:
I had to look that up.

The way I make pizza is premade pizza crust, then ketchup and mozzarella. It's not exactly a great pizza but it tastes close enough
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DIY one with a bit of ricotta and garlic powder, it's great
Level99Manchild said:
Pizzas with Vodka sauce ain't bad, but it kinda sucks when you gotta reheat the slices.
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Only issue I have with vodka pizza is so many places put big onion pieces on it
 
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Apparently this deal has been sending pizza hut crowds into overdrive while being sold out very quickly. Just thought I let you all know.
 
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